Peppermint Bark Cheesecake is a festive and creamy dessert that combines the rich flavors of cheesecake with the refreshing taste of peppermint and chocolate. This no-bake cheesecake is perfect for holiday gatherings, parties, or any special occasion. With its beautiful layers and delightful flavors, it’s sure to impress your guests!

Ingredients List

For the Crust:

• 1 1/2 cups chocolate cookie crumbs (such as Oreo cookies)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (450 g) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 cup heavy cream
• 1/2 cup crushed peppermint candies (plus extra for topping)
• 1/2 cup semi-sweet chocolate chips (for the chocolate layer)

For the Topping:

• 1 cup whipped cream (store-bought or homemade)
• Additional crushed peppermint candies
• Chocolate shavings or chocolate curls (optional)

Timing

Preparing Peppermint Bark Cheesecake takes about 30 minutes of prep time and at least 4 hours of chilling time.

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Combine Ingredients: In a medium bowl, mix the chocolate cookie crumbs, granulated sugar, and melted butter until well combined.
2. Press into Pan: Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while preparing the filling.

Step 2: Make the Cheesecake Filling

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add Sugar and Extracts: Gradually add the powdered sugar, vanilla extract, and peppermint extract. Mix until well combined and smooth.
3. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
4. Add Peppermint Candies: Fold in the crushed peppermint candies.

Step 3: Layer the Cheesecake

1. Pour Filling: Pour half of the cheesecake filling over the chilled crust and spread it evenly.
2. Add Chocolate Layer: Melt the semi-sweet chocolate chips in the microwave or using a double boiler. Allow it to cool slightly, then pour it over the cheesecake layer, spreading it evenly.
3. Top with Remaining Filling: Pour the remaining cheesecake filling over the chocolate layer and smooth the top.

Step 4: Chill the Cheesecake

1. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.

Step 5: Serve

1. Top with Whipped Cream: Once set, remove the cheesecake from the springform pan. Top with whipped cream and sprinkle with additional crushed peppermint candies and chocolate shavings or curls if desired.
2. Slice and Enjoy: Slice into wedges and serve chilled.

Nutritional Information

Here’s a quick glance at the nutritional profile of Peppermint Bark Cheesecake (per slice, based on 12 servings):

Nutrient	Amount per Serving
Calories	350
Protein	4g
Fat	25g
Carbohydrates	30g
Fiber	1g
Sugar	22g

Tips for Customization

• Chocolate Crust: Use chocolate graham crackers for the crust for an even richer chocolate flavor.
• Mint Variations: Adjust the amount of peppermint extract to suit your taste; you can also use mint chocolate chips instead of semi-sweet chocolate for added mint flavor.
• Garnish Options: Top with crushed Oreo cookies, mini chocolate chips, or a drizzle of chocolate sauce for additional decoration.

Storing Tips for the Recipe

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months; just wrap it tightly in plastic wrap and aluminum foil before freezing.

Conclusion

Peppermint Bark Cheesecake is a delightful and festive dessert that brings together the flavors of peppermint and chocolate in a creamy cheesecake. It’s perfect for holiday celebrations or any time you want to enjoy a deliciously indulgent treat!

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two in advance. Just keep it covered in the refrigerator until you’re ready to serve.

Can I use a different type of cookie for the crust?

Absolutely! You can use graham crackers, vanilla wafers, or any chocolate cookie of your choice for the crust.

How do I know when the cheesecake is set?

The cheesecake should be firm to the touch and not jiggle when you gently shake it. It will firm up more as it chills in the refrigerator.